01937 326004
Yorkshire Free Range Grass Fed Lamb Shanks
£7.65
Meat that falls of the bone Lamb Shanks
Why eat out when you can recreate your favourite restaurant dishes at home? Lamb shanks may be a show-stopping main, but they’re reassuringly inexpensive and surprisingly simple to make. For melt-in-the-mouth meals, braise for several hours. Large meaty portions every time.
Nutritional Information
| Per 100gm | |
| Energy (kj) | 778 |
| Energy (kcal) | 187 |
| Fat | 12.3g |
| Fat (of which saturates) | 5.4g |
| Carbohydrate | 0 |
| Carbohydrate (of which sugars) | 0 |
| Fibre | 0 |
| Protein | 19.0g |
| Salt (mg) | 0.14g |
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Please see our other range of lamb available to buy online.
Chef's Recipe
Lamb Shanks with Cider, Apple, Rosemary and Beans
Ingredients
- 2 lean lamb shanks
- 1 leek, cut into thick slices
- 2 sticks celery, cut into thick slices
- 2 garlic cloves, peeled and crushed
- 2 eating apples, peeled, cored and sliced
- 2 sprigs fresh rosemary
- 600ml cider
- 1 x 400g can cannellini beans, drained
Method
- Preheat the oven to 170°C, 150°C Fan, Gas Mark 3.
- In an ovenproof casserole dish place the leek, celery, garlic, apples, and rosemary.
- Place the lamb shanks on top and pour over the cider, season and cover with lid. Cook in preheated oven for 2 hours or until meat in tender and falling from bone.
- 30 minutes before the end of cooking time remove lid and add the cannellini beans. Mix well and return to the oven uncovered for the remaining cooking time.
- Serve with mashed potato and seasonal vegetables.
